Quick And Crunchy Potato Crusted Chicken Recipes

QUICK AND CRUNCHY POTATO CHIP CHICKEN

Steps:

• In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
• In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
• Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

POTATO CHIP CHICKEN TENDERS

Steps:

• Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
• Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
• Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

POTATO-CRUSTED CHICKEN CASSEROLE

Steps:

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

POTATO-CRUST CHICKEN QUICHE

Steps:

• Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°., Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

POTATO CHIP CHICKEN

Steps:

• In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

POTATO CRUSTED CHICKEN

Steps:

• Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
• Cut any visible fat from chicken.
• Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
• With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
• Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
• Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

QUICK AND CRUNCHY POTATO-CRUSTED CHICKEN

Steps:

• Pound chicken to 3/8-inch thickness. Sprinkle with salt and pepper.
• Beat eggs in pie plate. Put potato flakes on waxed paper. Dip chicken in egg, allowing excess to drip off. Coat with potato flakes, pressing them on lightly.
• Heat oil in large nonstick skillet over medium heat. Cook chicken, in batches, 8 minutes, or until deep golden and juices run clear when thickest part of chicken is pierced. Drain on paper towels. Serve with barbecue sauce. (Refrigerate leftovers.)

QUICK AND CRUNCHY POTATO-CRUSTED CHICKEN

Steps:

• Pound chicken to 3/8-inch thickness. Sprinkle with salt and pepper.
• Beat eggs in pie plate. Put potato flakes on waxed paper. Dip chicken in egg, allowing excess to drip off. Coat with potato flakes, pressing them on lightly.
• Heat oil in large nonstick skillet over medium heat. Cook chicken, in batches, 8 minutes, or until deep golden and juices run clear when thickest part of chicken is pierced. Drain on paper towels. Serve with barbecue sauce. (Refrigerate leftovers.)

QUICK 'N CRUNCHY POTATO CHIP CHICKEN

Steps:

• Mix crushed potato chips and parsley in shallow bowl.
• Beat egg and Worcestershire sauce in another shallow bowl.
• Heat oil in 10-inch nonstick skillet over medium-low heat.
• Dip chicken into egg mixture, then coat with potato chip mixture.
• Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.

CRISPY POTATO CHICKEN

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.